For the cream of asparagus soup, first peel the asparagus and cut away the bottom end. Green asparagus does not need to be peeled. Cut into coarse pieces.
Melt the butter in a pot. Cook asparagus in it for 8-10 minutes until soft.
Remove asparagus heads and set aside for serving.
Pour the remaining asparagus with the liquid into the soup and stir in whipped cream. Puree finely. Season to taste with salt and pepper.
Depending on the desired consistency, mix some cornstarch with a little water and stir into the soup. Bring to a boil and allow to thicken.
Arrange the cream of asparagus soup in soup bowls and serve the asparagus tips as a garnish.